ROASTED LEMON-HERB CORNISH HENS

Hands-on time: 25 minutes Total time: 1¼ hours Makes: 8 servings

Cornish hens brushed with a simple lemony sauce are the perfect springtime main. Splitting the hens in half ahead of time makes serving a breeze because you don’t have to worry about carving at the table. Serve with grainy mustard, if you like.

1 tsp grated lemon zest ¼ cup lemon juice 2 tbsp olive oil 4 cloves garlic, finely grated or pressed 1 tbsp each chopped fresh thyme and fresh oregano 2 tsp liquid honey 1 tsp salt ½ tsp pepper 4 Cornish hens (each about 580 g) 1 lemon, halved crosswise

In large bowl, whisk together lemon zest, lemon juice, oil, garlic, thyme, oregano, honey, salt and pepper. Set aside. (Makeahead: Cover and refrigerate for up to 24 hours; whisk before using.) Using kitchen shears, cut 1 hen down each side of backbone; discard backbone or reserve for another use. Cut hen in half lengthwise through breastbone. Repeat with remaining hens. (Make-ahead: Cover and refrigerate for up to 24 hours.) Add hens to lemon mixture; toss to coat. Arrange, skin side up, on lightly greased large heavy-duty rimmed baking sheet. Add lemon, cut side up. Roast in 425°F (220°C) oven, basting twice, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 45 minutes. Remove hens to platter. Let stand for 5 minutes. Meanwhile, return lemon to oven; broil, cut side up, until lightly charred, about 1 minute. Serve with hens.

PER SERVING: about 333 cal, 25 g pro, 24 g total fat (6 g sat. fat), 3 g carb (trace dietary fibre, 2 g sugar), 146 mg chol, 359 mg sodium, 304 mg potassium. % RDI: 2% calcium, 9% iron, 4% vit A, 13% vit C, 2% folate.

Gratin:

4 1 tsp 1

2 1.2 kg

1½ cups 1 cup ½ cup 3 2 ½ tsp 3 tbsp 1 cup

Topping:

1 cup ½ cup 2 tbsp

Gratin: In large nonstick skillet, cook bacon over medium-high heat, turning once, until crisp, about 4 minutes. Remove to paper towel–lined plate to drain. Chop bacon into ½-inch (1 cm) pieces. Set aside. Reserving 2 tsp of the fat, drain pan; wipe clean. Return reserved fat to pan. Add oil; heat over medium-high heat. Cook fennel and carrots, stirring and adding water, 1 tbsp at a time, if fennel begins to stick to pan, just until fennel is softened, about 7 minutes. Remove to plate. In same pan, bring potatoes, broth, cream, milk, thyme, garlic, salt and pepper to boil over medium-high heat. Reduce heat to medium; simmer until potatoes are almost tender, about 10 minutes. Whisk flour with ¼ cup water. Move potatoes to 1 side of pan; whisk flour mixture into opposite side until smooth. Add bacon and fennel mixture; cook, stirring, until potatoes are fork-tender, about 2 minutes. Discard thyme. Spoon half of the potato mixture into greased 13- x 9-inch (3 L) baking dish; sprinkle with Gruyère. Scrape remaining potato mixture over top. (Make-ahead: Let cool completely; cover with foil. Refrigerate for up to 24 hours. Reheat, covered, on bottom rack of 425°F/220°C oven for 45 minutes before continuing with recipe.) Topping: Stir together bread crumbs, Gruyère and butter. Sprinkle over potato mixture. Bake on bottom rack of 425°F (220°C) oven until top is golden, about 15 minutes. Let stand for 10 minutes before serving. When trimming the shallots, cut away only the tip of the root ends; the rest of the root will help keep each shallot intact as it cooks.

Chocolate Mousse:

85 g

1 cup 1 tsp

Kataifi Nests:

115 g

2 tbsp 2 tbsp 3 tbsp

Garnish:

24

Chocolate Mousse: Place chocolate in heatproof bowl. In small saucepan, heat cream over medium-high heat just until bubbles form around edge; pour over chocolate, whisking until melted. Stir in vanilla. Let cool slightly; place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours.